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Show ; U !;J &S6 ifjCynn CainfehS Pass the Savory Chicken Pie. (See recipe below.) Chicken Favorites When you want to put variety In the menu, or combine interesting flavors or stretch the meat nicely, the thing to do is to serve chicken. You'll find chicken prices doing a favor to your budgets these days, and what's even nicer, chicken can be combined with so many foods LYNN CHAMBERS' MENU Diced Pineapple In Grapefruit Juice Chicken Chow Meln Salad of Assorted Vegetables Hard Rolls Butter Lemon Sherbet Cookies Beverage Recipe given. Chicken Tetrazzini. (Serves 6) 4 tablespoons fat 4 tablespoons flour teaspoon salt teaspoon white pepper teaspoon celery salt 2 cups milk Vz cup sliced mushrooms 1 tablespoon -fat 2 cups cooked, diced chicken 1 cup cooked spaghetti, cut Into 54-inch pieces 1 cup grated cheese 2 tablespoons melted butter cup crumbs Prepare white sauce from first six ingredients. Remove from that give you nice substantial meals so ideal for cooler weather. Why not try chicken with dumplings for an old-fashioned savory sa-vory favorite? Or, a tender cms- heat. Saute mush-rooms mush-rooms in one tablespoon of fat Add with chicken and spaghetti to white sauce. Pour Into a greased casserole and sprinkle top with ty pie with pieces of chicken and vegetables in nice rich gravy. You'll find the bits of leftover chicken go nicely into tarts, chow mein or tetrazzini chicken. All these will keep menu interest at a high pitch and help supply valuable protein, pro-tein, minerals and vitamins to the diet. Chicken Pie. (Serves 6) 1 chicken for stewing 1 onion 4 carrots 3 or 4 celery leaves 3 or 4 sprigs parsley cup sliced, cooked mushrooms lib cups peas, cooked 2 tablespoons chopped pimicnto 6 boiled potatoes, cut into quarters 2 egg yolks cup chicken stock 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 6 tablespoons shortening Cut up chicken and stew in enough salted water to cover, with the onion, on-ion, carrots, celery leaves and parsley. pars-ley. When ten- der, remove skin "vO from pieces of Ciy chicken and fSi place in a baking V-4-J dish with cut-up V .' C carrots, peas, J mushrooms, pi- ejg miento and pota- to. Strain and thicken the gravy, using all the stock. Cover ingredients ingredi-ents in the casserole with it. Sift flour with baking powder and salt, and cut in the shortening. Combine egg yolks with the stock and add to dry ingredients. Mix lightly with a fork. Knead gently for a few seconds, sec-onds, then roll out to fit top of casserole. cas-serole. Cut vents in crust. Wet edges of casserole and attach crust to it. Brush top with milk. Bake in a hot (400 degree) oven 30 to 35 minutes. Chicken Chow Meln (Serves 6) 1 cup diced celery 1 small onion, sliced 1 medium green pepper, sliced t cups chicken stock 1 teaspoon salt 2 teaspoons soy sauce cup sliced mushrooms 2 cups shredded, cooked chicken cup water 3 tablespoons cornstarch Steamed white rice 1 No. 2V can Chinese Noodles Combine celery, onion and green pepper with stock In sauce pan. Cook until the mixture steams, then simmer for 20 minutes. Add salt, soy sauce, mushrooms and chicken. Combine water with cornstarch; add to mixture, stirring until thickened. Serve on mounds of rice, sprinkled with Chinese noodles. cheese, melted butter and crumbs. Bake in a hot oven for 25 minutes. Chicken Stew With Dumplings. (Serves 6) 3 to 4 pound stewing hen 2 cups boiling water 2 teaspoons salt Yi teaspoon pepper 2 cups sliced carrots , 1 cup peas Yi cup flour 1 cup water 1 tablespoon chopped parsley Place disjointed chicken Into saucepan with water, salt and pepper. pep-per. Cover arid cook slowly until tender, from 2 to 3 hours. Remove chicken and skim fat from stock. Add carrots and peas and cook for 10 minutes. Mix flour with water to a smooth paste and stir into broth. Cook until clear and thickened. Add chicken, parsley and dumplings. Dumplings. 1 cup flour Vi teaspoon salt 2 teaspoons baking powder 1 tablespoon chicken fat, melted 1 egg, beaten Ye cup milk Sift together dry ingredients, then combine with melted fat, egg and milk. Drop by spoonfuls on top of chicken. Cover closely. Cook for 15 minutes without lifting the cover. Chicken Turnovers. (Serves 6) Pastry 3 cups chopped, cooked chicken 1V4 cups gTavy 1 tablespoons chopped parsley 3 tablespoons chopped stuffed olives 1 teaspoon salt Make pastry from three cups flour, one cup lard and teaspoon salt with enough water to hold together. to-gether. Combine remaining ingredients ingre-dients to a smooth paste. Roll pastry Into six 6-inch squares and place Vi cup filling on each square. Turn up corners and pinch pastry together. togeth-er. Bake on cookie sheet In hot (423 degree) oven SO minutes. Released by WNU Features. If you don't have quite enough meat to make hamburgers, you can extend what you have with mashed potato, thus making potato burgers. Juice left over from canned fruit can be saved and thickened with cornstarch to make a clear sauce for desserts. Leftover bacon or frankfurters can be used with hard-cooked eggs, chopped, and mixed with mayonnaise mayon-naise for sandwich spread. Leftover sausage is excellent for I flavoring vegetables or soups. LYNN SAYS: Are You Smart About Leftovers? Yesterday's roast makes a welcome wel-come casserole, quick stew or hash stuffed into green peppers. Don't let your bacon drippings get rancid. Refrigerate them and jse in place of butter for seasoning vegetables. Sweet cake and cookie crumbs iay be used for dessert If combined Into a souffle or mixed with Ice tream. |